Guests can hear the story of each oyster from seed to shuck at Blue Island Oyster Bar & Seafood in Denver. That’s because Sean Huggard, Founder and President of Shucking Good Hospitality, always wanted to bring an authentic oyster bar to the area. And, he was able to realize that dream after having a beer with longtime friend Chris Quartuccio, founder of Long-Island-based Blue Island Oyster Farm, at a seafood conference in Boston. Huggard shared his desire to open a seafood-focused restaurant that partnered with an oyster farm and Quartuccio responded that he had been thinking about opening a restaurant, too, but didn’t want to manage the day-to-day. This serendipitous exchange led to the pair teaming and the group now owning its seafood supply chain. “That quick conversation became the foundation for what Blue Island Oyster Bar and Shucking Good Hospitality eventually became, said Huggard. “Owning the farm allows us to control quality from what we like to call ‘dock to dish.’ That level of transparency and control sets us apart and is something few restaurants can offer, creating a true coastal experience in a landlocked state.” Owning more of the supply chain adds layers of responsibility, but managing it themselves guarantees consistency, the freshest product possible, and the ability to tell a true story about where the food comes from, Huggard pointed out. “We manage logistics and inventory with very short shelf life, and the complex sourcing process for oysters from Long Island and other premium growers coast to…
